Last week I posted about making bean and grain burgers. I adapted my recipe from several several recipes that I had seen by Mark Bittman. As it turns out,at about the time that I was posting, The New York Times was running an article on the same subject; meatless burgers made out of beans, grains and vegetables.
The article was contributed by Martha Rose Schulman, a regular columnist in the food section of The Times. She writes an article called “Recipes for Health”. Her interest is in serving delicious, healthy, seasonal foods. She is an award winning cookbook author (Books By This Author), celebrity chef, educator and food consultant.
On March 26 her article, titled “Tasty Burgers Without the Meat” is not only interesting but gives 4 recipes for meatless burgers. She likes to serve her burgers as a stand alone item (without the bun). Her recipes sound terrific and are all accompanied by a photo.
Her recipes have the same basic ingredients as the burgers I presented last week – but they have some interesting flavor combinations that I am sure are great.The recipes in The Times are for:
- Mushroom and Grain Burgers (barley and chickpeas)
- Quinoa and Greens Burger with Asian Flavors (quinoa and white beans)
- Curried Lentil, Rice and Carrot Burgers (rice and lentils)
- Beet, Rice and Goat Cheese Burgers (rice and white beans)
In her article she recommeds a book by Lukas Volger, “Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers – Plus Toppings, Sides, Buns and More“.